Raw Food Recipes - Made With Life Energy

RAW FOOD RECIPES - MADE WITH LIFE ENERGY & LOVE
Beets With Parsley Pesto & Sweet PepperFennel Cream
For the Beauty Beets: 6 medium beets, peeled and sliced very thin on a mandoline 2 tablespoons cold-pressed olive oil Salt & Black pepper to taste For the Parsley Pesto: 3 cloves of garlic 3 cups raw pumpkin seeds, soaked for 4-6 hours, drained and rinsed 2 cups parsley leaves (well-packed) cup cold-pressed olive oil teaspoon Himalayan salt For the Sweet Pepper-Fennel Cream: 2 sweet bell peppers 1 cup roughly chopped carrots cup cold-pressed olive oil

2 cloves of garlic teaspoon Himalayan salt teaspoon fennel seed Instructions Beauty Beets: In a large bowl, toss the beets with the olive oil and sprinkle with a bit of salt and pepper to season. Make sure all of the beets are evenly coated. Set aside. Instructions Parsley Pesto: Place the garlic in your food processor and process to nely chop. Add all remaining ingredients and process until well combined. Use a spatula to scrape down the sides a few times to keep things moving. Scrape into a bowl. Instructions weet Pepper-Fennel Cream: Place the bell pepper, carrot, olive oil, garlic and salt in a blender. Blend until smooth. Add the fennel seed and blend lightly until just combined. Pour into a bowl. To assemble: For each Beauty Beet stack, begin with one slice of beet. Top with 2 teaspoons of parsley pesto. Top with another slice of beet. Top that with 2 more teaspoons of pesto and then a third slice of beet.

Place a small spoonful of the sweet pepper-fennel cream on top of the third beet. The process will go much faster if you make several stacks at a time. Continue until you have used all of your beets and pesto, but make sure youve saved some of the sweet pepper-fennel cream. Before placing the stacks on a plate, place a spoonful of sweet pepperfennel cream on the plate for each stack youll be serving. Place the Beauty Beet stacks on top of the sweet pepper-fennel cream, garnish with chopped parsley and serve. Enjoy slowly, breathing with great pleasure. Via: rawfoodrecipes www.facebook.com/Sistahintheraw
Fig and Hazelnut Pizza with Caramelized Onions and Basil Sauce
Fig and Hazelnut Pizza with Caramelized Onions and Basil Sauce Pizza Crust 1 medium yellow squash or zucchini - roughly chopped 1/2 onion - roughly chopped 6 halves of sun dried tomatoes 1 date - pitted juice of 1 orange 1/8 cup nama shoyu 3 cups buckwheat - sprouted 2 cups sunower seeds - sprouted 1 1/2 cup ax seeds - ground In a food processor, combine the vegetables, date, orange juice and nama shoyu until well mixed. Add the sprouts in batches and blend thoroughly. Lastly, add the with ax seeds and mix until smooth. Spread thickly on Teex sheets and dehydrate at 115F. After 2 hours, cut into desired crust shapes. Dehydrate for another 12 hours, then remove the crusts from teex sheets, ip, and dehydrate for another 4 hours or until dry. Keep refrigerated until ready to use in airtight glass containers.

Balsamic Glaze 4 large gs 1-2 dates - pitted 1/4 cup balsamic vinegar Puree all ingredients in a food processor or high speed blender. Caramelized Onions 10 large onions - sliced thinly juice of 2 lemons 1 1/2 cup dates - pitted 6 tablespoons nama shoyu 4 tablespoons olive oil 1/2 cup brown rice vinegar 1/2 cup water, or more for thinning 1 cup hazelnuts Cover the onions with warm water mixed with the lemon juice for 30 minutes. Rinse well and drain. Combine the rest of ingredients except the hazelnuts in a blender and add to the onions. Let it sit for about 30 minutes, drain the excess liquid, and dehydrate at 115F for 15 hours or until crisp. In a food processor, pulse the hazelnuts into small pieces. Reserve about 1/4 cup for assembly. Add the onions to the processor and combine well. Add 2 tablespoons of the balsamic glaze and blend to reach a grainy consistency. Creamy Basil Sauce 1 cup packed fresh basil leaves juice of 1 orange 1 small avocado 1/4 teaspoon salt juice of 1/2 lime pepper to taste 1/3 cup olive oil In a blender, combine all ingredients except olive oil. Slowly add the oil with the blender still running. Pizza Assembly

about 20 small gs 1 bunch watercress 1 cup of sunower sprouts (optional) 1/4 cup hazelnuts reserved from caramelized onions Slice the gs and glaze with the balsamic. Dehydrate for 1-2 hours (optional). Spread the basil sauce on the crust, and arrange the watercress leaves, caramelized onions, and glazed gs on top. Sprinkle with sunower sprouts and ground hazelnuts.
Ginger Turmeric Detox Tea
Ginger Turmeric Detox Tea 2 inch knob of ginger 2-3 inch piece of turmeric root or substitute 2 tsp turmeric powder

1-2 dashes of cayenne (or you could juice 1/2 a habanero or jalapeo pepper) 4 lemons (3 for juicing and 1 for slicing as a garnish) 3 droppers vanilla stevia 2 quarts water In a juicer, juice your ginger root, turmeric, and 3 lemons. In a large pitcher add your juice to about 2 quarts of water, a couple droppers of vanilla stevia to taste, a couple dashes of cayenne and your thinly cut lemon slices. Mix well with a wooden spoon and adjust avors to taste. Let sit for about 10 mins before serving to let the avors blend. Will last about 5 days in the fridge. You can enjoy at room temperature or over ice. This tea is sweet, tangy and very spicy! If you cant nd fresh turmeric root or ginger root at your local health food store or Asian Market, you can purchase them in powder form. Via: lindawagner Ginger: Ovarian Cancer Treatment: Ginger may be powerful weapon in the treatment of ovarian cancer. A study conducted at the University of Michigan Comprehensive Cancer Center found that ginger powder induces cell death in all ovarian cancer cells to which it was applied. Colon Cancer Prevention: A study at the University of Minnesota found that ginger may slow the growth of colorectal cancer cells. Morning Sickness: A review of several studies has concluded that ginger is just as effective as vitamin B6 in the treatment of morning sickness. Motion Sickness Remedy: Ginger has been shown to be an effective remedy for the nausea associated with motion sickness. Reduces Pain and Inammation: One study showed that ginger has antiinammatory properties and is a powerful natural painkiller.

Heartburn Relief: Ginger has long been used as a natural heartburn remedy. It is most often taken in the form of tea for this purpose. Cold and Flu Prevention and Treatment: Ginger has long been used as a natural treatment for colds and the u. Many people also nd ginger to be helpful in the case of stomach us or food poisoning, which is not surprising given the positive effects ginger has upon the digestive tract. Migraine Relief: Research has shown that ginger may provide migraine relief due to its ability to stop prostaglandins from causing pain and inammation in blood vessels. Menstrual Cramp Relief: In Chinese medicine, ginger tea with brown sugar is used in the treatment of menstrual cramps. (source:http:// www.healthdiaries.com/eatthis/10-health-benets-of-ginger.html) Turmeric: It is a natural antiseptic and antibacterial agent. When combined with cauliower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer. Prevented breast cancer from spreading to the lungs in mice. May prevent melanoma and cause existing melanoma cells to commit suicide. Reduces the risk of childhood leukemia. Is a natural liver detoxier. May prevent and slow the progression of Alzheimers disease by removing amyloyd plaque buildup in the brain. May prevent metastases from occurring in many different forms of cancer. It is a potent natural anti-inammatory that works as well as many antiinammatory drugs but without the side effects. Has shown promise in slowing the progression of multiple sclerosis in mice. Is a natural painkiller and cox-2 inhibitor.

May aid in fat metabolism and help in weight management. Has long been used in Chinese medicine as a treatment for depression. Because of its anti-inammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis. Has been shown to stop the growth of new blood vessels in tumors. Speeds up wound healing and assists in remodeling of damaged skin. May help in the treatment of psoriasis and other inammatory skin conditions. (source:http://www.healthdiaries.com/eatthis/20-healthbenets-of-turmeric.html) Cayenne: Anti-Cold & Flu Agent: When you have a cold or u, cayenne pepper helps break up congested mucus and gets it moving. Once the mucus starts to leave your body, you will get some relief from many of the u symptoms you may be experiencing. Anti-Fungal Properties: The results of one study indicated that cayenne pepper could effectively prevent the formation of the fungal pathogens. Migraine Headache Prevention: Many naturopaths have known of the health benets of cayenne pepper, especially for migraine symptoms. Anti-Allergen: Cayenne is a wonderful anti-inammatory agent and may even help relieve allergies. Digestive Aid: This spice is a well-known digestive aid. It stimulates the digestive tract, increasing the ow of enzyme production and gastric juices. This, in turn, aids the bodys ability to metabolize the food (and toxins) we take into the system. Cayenne pepper is also a wonderful medicinal herb for relieving intestinal gas. It stimulates intestinal peristaltic motion, aiding in both assimilation and elimination.

Anti-Inammatory Properties: Cayennes anti-inammatory properties makes it a great herb for arthritis, diabetes, psoriasis and herpes-related nerve damage. Prevents & Treats Blood Clots: Cayenne pepper also helps reduce atherosclerosis, encourages brinolytic activity and prevents the formation of blood clots, all of which can help reduce the chances of a heart attack or stroke. Detox Support: Cayenne is a known circulatory stimulant. It also increases the pulse of our lymphatic and digestive rhythms. Possible Anti-Cancer Agent: Studies done at the Loma Linda University in California found that cayenne pepper can prevent lung cancer in smokers. Other studies have also shown a similar reaction in cayennes ability to inhibit liver tumors. Supports Weight Loss: Scientists at the Laval University in Quebec found that participants who took cayenne pepper for breakfast were found to have less appetite, leading to less caloric intake throughout the day. Cayenne is also a great metabolic-booster, aiding the body in burning excess amounts of fats. Improves Heart-Health: Cayenne helps to keep blood pressure levels normalized. It also rids the body of LDL cholesterol and triglycerides. (source:http://www.globalhealingcenter.com/natural-health/benets-ofcayenne-pepper/)
Raw Lime Dark Chocolate Pistachio Cheesecake
Raw Lime Dark Chocolate Pistachio Cheesecake Crust 1/2 cup raw pistachios, soaked and dried 1/2 cup sprouted buckwheat, dried in the dehydrator (or additional coconut or pistachios) 1/2 cup dried nely shredded coconut 1/8 teaspoon sea salt 10-12 soft medjool dates, pitted and chopped Filling: 1 cup raw cashews (preferably soaked overnight and drained) 1 cup diced avocado 1 cups young coconut meat (or additional soaked cashews if unavailable) 1/4 cup lime juice 2 Tbsp organic lime zest 1/4 cup coconut water (or ltered water) 1/2 cup raw coconut nectar, raw agave nectar or raw honey 1/2 cup plus 1 Tbsp raw coconut oil (warmed to liquid) 1/2 teaspoon sea salt 1 Tbsp pure vanilla extract and seeds from half a vanilla bean

1/4 cup raw cacao powder 1/4 cup chopped raw pistachios for garnish, chopped raw chocolate, raw pistachios and a lime slice Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process pistachios, buckwheat and sea salt in a food processor until the nuts are ne crumbs, then add the dates and process until the mixture holds together when squeezed between your ngers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside. To make the lling, drain the cashews and combine them with avocadoes, coconut, lime juice, lime zest, coconut water, coconut nectar, sea salt and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Remove half the lling from the food processor and place in a bowl. Add the cacao powder to the remaining half in the processor. Process until well blended and place in another bowl. To assemble cheesecake, pour half the chocolate lling over the crust, then scatter over 1/4 cup chopped pistachios. Pour the remaining chocolate lling over. Pour the lime lling over that and smooth the top. Place the cheesecake in the freezer to rm up for about 4 hours. Once ready to serve, scatter pistachios and raw chopped chocolate around the edge on top of the cake, and place a lime slice in the middle (or you can be creative and arrange it in your own way). Store leftover cake in the fridge! Via: fragrantvanillacake
Seafood Salad Spread
Seafood Salad Spread 1/2 cup raw sunower seeds, soaked for at least 30 mins. 1/2 cup raw cashews, soaked for at least 30 mins. 1/2 cup tomato, diced 1/3 cup chopped carrot, (1 medium) 1 Tbsp lemon juice 1 Tbsp Braggs Amino Liquid (Tamari or Nama Shoya) 1 Tbsp nutritional yeast 2 tsp kelp powder 1 tsp coconut oil 1 Tbsp chopped white onion 1/4 tsp sea salt Place all of the ingredients listed above in the food processor. Blend until it makes a nice spread consistency. Store in an airtight container in the fridge for approx. 3-5 days.

This spread would be wonderful served on raw breads; spread on raw crackers, used as a veggie dip, rolled up in a wrap and great in making raw Nori rolls! As with most raw foods that are blended, the avors tend to intensify as they sit. So keep this in mind as you taste test it. Via: nouveauraw
Easy!
Apple, Beet, Fennel, & Walnut Salad with Balsamic Vinaigrette
Apple, Beet, Fennel, & Walnut Salad with Balsamic Vinaigrette Salad 1/2 cup Walnuts, roughly chopped

1 red beet (uncooked), peeled and coarsely grated 1 fennel bulb, sliced or diced...a few frods reserved for garnish 1 fuji apple, or hard crisp apple or pear of choice, cored and diced Handful of mint leaves, roughly chopped Arugula or spinach Dressing 1 tablespoon of organic, extra virgin olive oil 3 tablespoons of organic balsamic or red wine vinegar 1 organic, fresh Italian parsley leaf or approximately three organic, fresh common thyme leaves. You may choose a combination of two herbs. Via: the farmacy
Falafel patties

Falafel patties 2 cups of chickpeas (soaked overnight and drained) 2 cups of sunower seeds (soaked overnight and drained) 1 cup of carrots (cut in large chunks) 1 cup of leeks 2 garlic cloves 1/2 teaspoon of curry 1 teaspoon of dried oregano 1 teaspoon of dried thyme 1 cup of fresh cilantro 1/2 tablespoon of olive oil Pinch of Celtic salt Juice of half a lemon Put all the ingredients in a food processor using the S blade and process until you achieve a ne and sticky consistency. Place the falafel patty on a collard green leaf and layer your favorite fresh veggies on top. You can use tomato, shredded carrots, red cabbage and clover sprouts. You can also add some no-bean cilantro hummus or a touch of cashew dip to make it extra scrumptious. Via: theglobalgirl
Tropical Papaya Batido (fruit shake)

Tropical Papaya Batido (fruit shake) 1 1/2 cups fresh papaya, chilled 1 medium banana 2 cups fresh squeezed orange juice (from 1 1/2 navel oranges) squirt of lime (optional) crushed ice (optional) Squeeze the orange juice and set aside. Place the cut up papaya, banana and fresh orange juice into the blender and blend until smooth. If you wish you can squeeze some fresh lime juice. Serve over ice or keep chilled in the refrigerator. Via: skinnytaste
Raw Black Bottom Cupcakes
Raw Black Bottom Cupcakes

Cake: 1 cup raw almond meal 1 cup sprouted oat our (or additional almonds) 1 3/4 cups dried shredded unsweetened coconut 1/4 tsp sea salt 1 tsp pure vanilla extract 12 medjool dates, pitted 3 small organic bananas, mashed 1/4 cup plus 2 Tbsp raw cacao powder Cream lling and frosting: 1 1/2 cups raw cashew pieces (preferably soaked overnight) 1/2 cup coconut water 1 tsp cider vinegar 2 cups fresh young coconut meat (or additional soaked cashews if not available) 1/4 cup plus 2 Tbsp raw coconut or agave nectar or raw honey 1/2 tsp sea salt 2 teaspoons vanilla and seeds of half a vanilla bean 1/2 cup raw coconut oil (warmed to liquid) 1/2 cup chopped raw chocolate 1/4 cup raw cacao powder For the cake, combine the almond meal, oat our, and coconut in the food processor and process until nely ground like our. Add sea salt, vanilla, and dates and process until well combined and dates have blended into the our. Add the bananas and process until smooth. Add raw cacao powder. Process until well combined and blended. Spread out into a square about 2 inches tall on a lined dehydrator sheet. Dehydrate at 115 for about 12 hours, then remove and use a round cookie cutter to cut out 8 circles. Place back in the dehydrator and continue to dehydrate until dry, but still moist in the center like cake about 2-3 more hours. Remove from dehydrator, let cool, then using a pearing knife, carefully cut out the centers, down about an inch. For the lling and frosting, combine the cashews, coconut water, vinegar, sea salt, agave nectar, and vanilla anc process until smooth. Add the coconut oil slowly with the motor running (If the mixture starts to separate

and clump, the lling is too cold to emulsify the oil, so warm some of it and process again). Remove 1/3 of the cream mixture and stir in chopped chocolate. Spoon this mixture into the centers of the cupcakes. Place in the freezer to set, about 3o minutes. Place the remaining cream back in the food processor and add 1/4 cup raw cacao powder. Process until smooth, then place in the freezer until it is frosting consistency, about 20-30 minutes. Place in a pastry bag, and pipe over the cupcakes, covering the lling. Via: fragrantvanillacake
Citrus Rosemary Salad
Citrus Rosemary Salad 1 medium organic Cara Cara orange

1 medium organic navel orange 1 large organic ruby red grapefruit 1/2 cup fresh organic pineapple, small diced 1 TBSP fresh organic rosemary leaves, ne chopped 1/2 tsp fresh organic at leaf parsley, ne chopped 1 organic Meyer lemon 2 cups fresh organic pea pod shoots With a micro-plane, zest the Cara Cara and navel oranges, reserve the zest. Now peel both, small dice the fruit and place in a large mixing bowl, discard the pith. Peel the grapefruit and small dice the fruit, place in the mixing bowl, save the peel for another recipe. Add the diced pineapple, chopped rosemary, and chopped parsley. Zest the Meyer lemon and add it to the bowl. Now juice the lemon over the fruit in the bowl and mix well. Cover and refrigerate for 1 hour. When you are ready to serve, rst wash and spin dry the pea pod shoots. Evenly distribute the pea pod shoots on your serving plates and evenly distribute the citrus salad on top of the shoots, as shown in the picture above. ENJOY!! Via: jarohoney
Raw Asparagus and Mushroom Salad with Walnuts and Miso Dressing

Raw Asparagus and Mushroom Salad with Walnuts and Miso Dressing 1 bunch thin asparagus spears, trimmed and bottom half peeled if stalks arent pencil thin 3 oz/ 85g baby portabella (cremini) mushrooms, cleaned and patted dry 1 Tablespoon light white or yellow miso, (organic and non-GMO) 1 tbsp apple cider vinegar tsp raw honey 1 tbsp mild avored olive oil (or walnut oil if you prefer) 1 tbsp water (or more if necessary to thin dressing) 1/4 cup/ 28g walnuts
Working with 1 asparagus spear at a time, slice spears on the diagonal to create very thin slices. Transfer to a medium bowl (snap off tips as you get to the end of the spears and add to bowl). Shave mushrooms with a mandolin to create paper thin slices and add to bowl as well. Combine miso, rice vinegar, honey, oil and water in a small bowl and briskly whisk until well blended and a pourable consistency (add more water to thin if necessary). Drizzle miso dressing over shaved mushrooms and asparagus and toss to coat. Divide asparagus salad among plates. Top with walnuts and serve.
Via: gourmandeinthekitchen
Ker Breakfast Pudding
Ker Breakfast Pudding 1 cup ker 1/2 tbsp chia seeds 1/4 cup oatmeal Any fruit; bananas, strawberries, blueberries, raspberries, peaches, etc. Extra for topping. Sweetener *Optional Add ker to a a 1/2 quart canning jar. Add all ingredients in jar. Cap jar with a lid and shake vigorously. Place in refrigerator over night. In the morning you can add more fruit or sweetener of your choice. Via: culturedfoodlife For Ker, see:www.yemoos.com

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RAW FOOD RECIPES - MADE WITH LIFE ENERGY & LOVE

Beets With Parsley Pesto & Sweet PepperFennel Cream